Curried Quinoa with Roasted Butternut Squash and Cranberries
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
247 kcal
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Course
Main Course
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Cuisine
Vegetarian
Curried Quinoa with Roasted Butternut Squash and Cranberries
Description
In this recipe, butternut squash cubes and cauliflower florets are tossed with olive oil, salt, and pepper, then roasted until golden and tender. Meanwhile, quinoa is rinsed, toasted briefly to enhance nuttiness, and then simmered in vegetable broth with curry powder, garlic powder, and dried cranberries. Cooking the berries with the quinoa allows them to plump and infuse subtle sweetness throughout.
The dish combines the earthiness and softness of roasted squash and cauliflower with the light, fluffy quinoa grains. The curry powder adds gentle warmth without overpowering, while the dried cranberries lend fruity brightness. Optionally, lemon zest can be incorporated to enhance aroma and flavor layers.
Curried Quinoa with Roasted Butternut Squash and Cranberries makes a hearty side or main course, complementing proteins or serving well as a vegetarian option. Its mix of roasted vegetables and lightly spiced quinoa provides a balanced texture and appearance suitable for various meals.
For a consistently fluffy quinoa, rinsing and lightly toasting beforehand helps remove bitterness and excess moisture. The recipe includes specific roasting guidelines to achieve caramelized vegetables without burning.
Ingredients
- 1 butternut squash cubed, small
- ½ cauliflower cut into florets, head
- 1-2 TBSP olive oil needed
- ¼ tsp salt
- ½ cup quinoa dry
- ¾ cup vegetable broth
- ½ cup dried cranberries
- ½ teaspoon curry powder plus extra to taste
- ¼ teaspoon garlic powder
- lemon optional but delish, zest of 1/2
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Begin by chopping your veggies and coating them in olive oil, salt, and pepper.
- Add veggies to a foil-lined baking sheet or roasting pan and roast for 40 minutes or until golden brown.
- While your veggies are roasting away, rinse, dry and cook your quinoa.
- Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your veggie broth, set burner to high, and bring to a boil. Once boiling, reduce heat to low, add in 1/2 cup of dried cranberries, 1/4 teaspoon of garlic powder and 1/2 teaspoon of mild curry powder. Add your lid and allow quinoa to simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Fluff the cranberries and quinoa and allow to cool a bit before tasting a small spoonful. Feel free to add a little more curry powder and the optional lemon zest if you'd like.
- Move mixture to a bowl and combine with your roasted veggies.
- Dig in!
Notes
- If you're unfamiliar with cooking quinoa, rinsing and toasting it before simmering improves texture and flavor.
- The roasting time of approximately 40 minutes ensures golden and tender vegetables; adjust if necessary based on your oven.
- Nutrition facts are approximate and can be adjusted according to ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 334mg | 14% |
| Potassium | 819mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 20025IU | 401% |
| Vitamin C | 45.8mg | 51% |
| Calcium | 103mg | 10% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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